Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, just until softened.

Add the ground beef and cook, breaking it up as it browns, until fully cooked through, about 7–10 minutes. Drain off any excess grease if needed.

Stir in the green chiles, taco seasoning, and water. Let it simmer for a few minutes, until thickened and nicely coating the beef. Remove from heat.

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to soften them so they don’t crack when folded.

Lay the tortillas flat on the baking sheet. Spoon the beef mixture onto one half of each tortilla, sprinkle with shredded cheese, then fold them over.

Lightly brush the tops with the remaining oil.

Bake for about 15 minutes, until the tortillas are golden and crispy and the cheese is melted.

Remove from the oven and squeeze fresh lime juice over the top right away.

Add your favorite toppings and serve while they’re still warm and crispy.